Wednesday, February 10, 2010

"Real"Italian'Tomato and Mozzarella Pie

I was served this simple meal at our nieghbor, who IS first generation Italian... living in France. Served with a light, crisp, sweet lambruscoa and a salad. I have used it as an hors dóevre, dinner or lunch. It is best kept really simple.

1 pre made pie pastry (NOT sweet, in French they call it Pate Brisee)
1 ball mozzarella (buffalo if you can get it)
1 tomatoes, preferably local and organic so they have flavor! (best is out of someone's home garden!)
a few slices of zucchini (courgette)
1 clove garlic

Spread pie crust out on lined cookie sheet or round pizza pan. Pre-bake for 5 minutes at 325F/170C.
Meanwhile, slice mozzarella thin, keeping it in rounds. Slice tomato and zucchini/courgette in thin slices, and place on paper towel to absorb some of the moisture, while you wait for the crust to come out.
Chop or grate garlic.

Once pastry, which serves as the crust, is out of the oven, arrange mozzarella around it. It will not cover all of the pastry but it will melt and be perfect. Then place tomato slices and few slices of courgette/zucchini. Sprinkle crushed garlic around and seasalt to taste.

Return to oven for about 20 minutes. Check it and see if you'd like it crisper or the tomatoes cooked longer.

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